Gluten-free and vegan sausage recipe for Italian sausage, breakfast sausage, and beer brats.
Put the ingredients for basic broth mixture into a medium-sized saucepan and add the seasoning of the type of sausage that you want to make. Heat it until it comes to a slow boil. (Reduce water by 1/4 cup if using beer in the beer brat).
Turn down the heat to low and add the TVP allowing it to soak up the broth for about 2 minutes.
Put 1/3 cups of oats in a blender or food processor and pulse a few times until the oats turn to a chunky oat flour texture.
Add the flax meal and oat flour and stir well while continuing to cook over low heat for about 3 more minutes until it becomes thick and all of the liquid has been absorbed.
Allow it to cool enough to handle and then scoop out 1/4 cup of the sausage filling. Form it into a sausage shape with your hands.
Place the formed sausages on a tray and put into the refrigerator for about 15 minutes until they are fully cool.
Place 3/4 cup of warm water plus 1 tbsp Braggs and 1 tsp liquid smoke in a shallow bowl or on a plate with high sides.
Add 1 piece of the rice paper spring roll wrapper to the liquid allowing it to rehydrate and become soft. (Soak for about 30 seconds until it's soft, but not soggy and let the excess water drip off).
Lay the rehydrated rice paper on a flat surface and place the formed sausage in the middle. Fold in the sides and then roll it up until the sausage is encased in the spring roll wrapper.
Coat with oil and cook or refrigerate in an airtight container until ready to cook.
Fry the sausages in a frying pan on medium-low turning frequently. Cook for 7-10 minutes until heated through and the "skin" is crispy. (Turn slowly and carefully to avoid ripping the casing).
Or you can grill the sausages over low heat for 7-10 minutes. (Make sure to coat the sausage well with oil before placing on the grill and turn slowly to avoid ripping the casing.